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Frozen North Smithers

211 Court Street, Smithers, V0J 2N0 · Unknown

Official record from Northern Health →

Inspection summary

Frozen North Smithers has been inspected 2 times by Northern Health Authority since August 7, 2025. The most recent inspection, on August 14, 2025, found no infractions.

1 of 2 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded 2 times on August 7, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 2 times on August 7, 2025. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded once on August 7, 2025. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be clean and in good repair, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate health risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on August 7, 2025. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Northern Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

2 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Initial Inspection

    6 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice cream containers were observed open in a freezer with large build up of ice on the sides of the unit aswell as build up of debris around the freezers seal. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: thaw, clean and disinfect freezer.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Potable water from the visitors centre is being used to fill the food mobiles holding tank. A Garden hose is used to do this. During the inspections the garden hose was observed laying on the ground with both ends subject to contamination. The grey water tank was also observed draining to land not far from the hose.
      • Corrective Action: Ensure proper storage of hose. Look at obtaining a cap for the hose ends while not in use, and ensure a disinfection step is done prior to filling up the potable water tank. Ensure Grey water tank is connected at all times to prevent contamination of land. in BC Grey water is classed as Black Water wich can lead to an Order and ultimatly closure of a facility.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer present at time of inspections (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution. No sanitizer being used. (Public Health significance) - Manual dish washering must include the submersion of dishes in a minimum concentration of 100 parts per million (ppm) bleach solution for a minimum of 2 minutes as required to effectively sanitize dishware.
      • Corrective Action: Ensure proper manual warewashing is being conducted. Wash, Rinse & Sanitize.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dried Ice cream and debris build up was observed on the floor around freezer. The facility overall felt dissarayed, cluttered and dirty.
      • Corrective Action: Remove any items that are not being used for operations to alleviate clutter and enable the ability to clean and sanitize the facility, with the goal of maintaining a sanitary environment.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing. - no hand soap on site, handwashing sink not accessable, covered in clean dishes. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
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